Creamy Curried Squash and Cauliflower Soup

October 17, 2024

45

medium

6

  • Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  • Prepare the Squash:
    • Slice the squash lengthwise and place it cut-side down in a casserole dish. Add about 1/4 inch of water to the bottom of the dish.
    • Bake in the preheated oven for about 30 minutes, or until the squash is tender.
  • Scoop the Squash:
    • Once cool enough to handle, scoop out the seeds from the squash.
    • Use a spoon to scoop the flesh into a bowl and set aside.
  • Sauté the Aromatics:
    • In a large stock pot, melt the butter over low to medium heat.
    • Add the diced onions and sauté until they are translucent, about 5-7 minutes.
    • Stir in the minced garlic, curry powder, red pepper flakes, and season with salt and pepper. Cook for an additional 1-2 minutes until fragrant.
  • Combine Ingredients:
    • Add the reserved squash flesh and the chopped cauliflower to the pot. Pour in the stock and bring the mixture to a simmer.
    • Simmer for about 20 minutes, or until the cauliflower is tender.
  • Blend the Soup:
    • Carefully puree the soup in batches using a blender until smooth. If the mixture is too thick, add more stock a little at a time to reach your desired consistency.
  • Serve:
    • Transfer the soup to bowls and top each serving with a dollop of sour cream.
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Ingredients:

Adjust Servings
1medium butternut squash
1small delicata squash
1head cauliflower cut into florets
3cups vegetable stock to cover the vegetables once in the stock pot)
1large onion diced, yellow
3cloves garlic fresh, minced
1.5teaspoons curry powder
3tablespoons butter
1 dashes of cayenne pepper
6servings salt and pepper to taste

Directions

1.
Preheat the Oven
Preheat your oven to 375°F (190°C).
Mark as complete
2.
Prepare the Squash
1. Slice the squash lengthwise and place it cut-side down in a casserole dish. Add about 1/4 inch of water to the bottom of the dish. | 2. Bake in the preheated oven for about 30 minutes, or until the squash is tender.
Mark as complete
3.
Scoop the Squash
1. Once cool enough to handle, scoop out the seeds from the squash. | 2. Use a spoon to scoop the flesh into a bowl and set aside.
Mark as complete
4.
Sauté the Aromatics
1. In a large stock pot, melt the butter over low to medium heat. | 2. Add the diced onions and sauté until they are translucent, about 5-7 minutes. | 3. Stir in the minced garlic, curry powder, red pepper flakes, and season with salt and pepper. Cook for an additional 1-2 minutes until fragrant.
Mark as complete
5.
Combine Ingredients
1. Add the reserved squash flesh and the chopped cauliflower to the pot. Pour in the stock and bring the mixture to a simmer. | 2. Simmer for about 20 minutes, or until the cauliflower is tender.
Mark as complete
6.
Blend the Soup
Carefully puree the soup in batches using a blender until smooth. If the mixture is too thick, add more stock a little at a time to reach your desired consistency.
Mark as complete
7.
Serve
Transfer the soup to bowls and top each serving with a dollop of sour cream.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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